This Healthy Carrot Cake Oatmeal is both gluten-free and dairy-free, and includes a serving of veggies.
Don’t be fooled by the vegetables though, this hearty Carrot Cake Oatmeal breakfast dish is delicious and tastes like dessert.
Now that it’s finally cooled off after that crazy heat wave we had for seemingly forever, it’s quite cold AND dark in the mornings. I still make green smoothies and then shiver for an hour, but I also like to make a hot breakfast a few mornings a week as well. Carrot Cake Oatmeal for the win!
How to Make Carrot Cat Oatmeal
This is an easy twist on oatmeal, and you’ll see I included finely-shredded carrots to make it healthy, I mean to make it taste like a carrot cake! I even marked this one in the category of kid-friendly recipes since my husband said he liked it and didn’t complain about the carrots, ha ha.
You can see how much great texture this oatmeal has. BTW, if you like the sound of this recipe, you might also like my Zucchini Bread Oatmeal, Cinnamon Roll Buckwheat Porridge, or my Gingerbread Chia Pudding too!
You’ll see in the recipe instructions that I like to pre-soak my oats before cooking to make them easier to digest and less stressful on the gut. It’s an easy step, but it’s totally optional and doesn’t change the cooking time.
Recommended items for this gluten-free and healthy Carrot Cake Oatmeal recipe (some affiliate links included):
- Food processor (I use a Breville Sous Chef and I adore it)
- Organic pumpkin pie spice (buy in bulk for the best price)
- Certified gluten-free oats
- Organic raisins with no preservatives
- Collagen protein (last chance to win a free bag here!) or a rice-based vegan protein powder
- Organic coconut butter, sometimes called manna
Here’s my printable recipe for this gluten-free Carrot Cake Oatmeal:Print
A fun twist on oatmeal!
- 1 cup gluten-free oats*
- ½ cup finely shredded carrots
- 1 cup unsweetened cashew or almond milk
- ½ teaspoon pumpkin pie spice
- 2 tablespoons raisins
- 1-2 scoops collagen protein or your favorite protein powder
- 2 tablespoons coconut butter
- dairy-free yogurt (optional, for topping)
- Combine the oats, carrots, and almond milk in a medium-sized saucepan. Place over medium heat and bring the mixture to boil.
- Stir in the pumpkin pie spice and raisins and reduce the heat to low.
- Cook the oatmeal for about 6-7 minutes total, or until the oatmeal has thickened.
- Stir in the collagen protein or your favorite protein powder and the coconut butter, and serve hot. I like to serve mine with a drizzle of dairy-free yogurt for extra creaminess!
*I like to soak my oats overnight in filtered water and a bit of apple cider vinegar. Then, when I’m ready to cook the oats, I rinse them well in a strainer before adding them to my saucepan. This helps improve the digestibility of the oats. It’s an optional step for this recipe.
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